The campfire favorite has never been so elegant. The pastry chefs at Del Campo take chocolate, marshmallow and graham cracker to epic heights with their take on s'mores. Guests will certainly be wowed by this presentation-- and blown over by the taste.
- 3 1/4c (750g) Milk
- 3 3/8c (750g) Heavy Cream
- 3/4c (150g) Sugar
- 15ea (300g) Egg Yolks
- 765 g dark chocolate (55% or higher)
- 7.5 sheets bloomed gelatin
- 3/4c (100g) Confectioners Sugar
- 1 1/4c (170g) Graham cracker crumbs
- 1/8c (17g) All Purpose Flour
- 1/4t Ground Cinnamon
- 5/8c (170g) whites
- 3/8c (75g) granulated sugar
To make the Creme Anglaise
Transfer egg yolks to a large bowl. Combine Milk, Cream, Sugar and bring to a simmer. Slowly pour over egg yolks and whisk together. Return the Anglaise to the stove and bring to a simmer once again, the creme Anglaise will thicken significantly.
To make the Cremeux
Once Anglaise has been removed from heat, add gelatin to mixture and stir to incorporate. Pour over choc and whisk to incorporate. Pour into molds and freeze to set.
To make the French Meringue
Whip egg whites on high until they form stiff peaks, slowly adding the sugar. Set aside.
To make the Graham Dacquoise
Have your meringue close by. Combine all dry ingredients for the dacquoise. Fold the meringue into the dry ingredients Spread on a half sheet tray covered with wax paper. Bake at 300º F for 15 minutes, turning the tray 180º after 7 minutes. Allow to cool completely before cutting.
To assemble S'mores
Cut the Dacquoise using a cookie cutter to the same size as the creameux molds. Unmold frozen creameux on to a Dacquoise base. Allow to defrost in refrigerator before serving.